Roast Pork Loin II

In the next (almost last) phase of the cookbook development, we are repeating (almost) all recipes. This repetition confirms the instructions are accurate, the results are repeatable, and typos caught and corrected. For our New Year’s Eve quiet dinner at home, we repeated the Roast Pork Loin along with Glazed Carrots, Mashed Potatoes, and Banana Cream Pie.

Servings: 8 to 10

2.5 to 3 lbs. boneless pork loin
2 stems rosemary

2 Tbsp. salt, additional to taste
2 tsp. ground black pepper, additional to taste

Prepare roast
Preheat the oven to 350 degrees-F. Tie the roast with butcher’s twine at two-inch intervals. Place the roast in a large roasting pan. Season generously on all sides with salt and pepper. Pull the rosemary off the stems and sprinkle around the roast to cover all sides.

Cook roast
Roast uncovered for 1 hour, then check the temperature by inserting thermometer into one end toward the center. Remove pork from oven when thermometer reads 138 to 140 degrees-F.

Let rest for five to ten minutes on a cutting board covered with the roasting pan cover or with aluminum foil. Pork temperature will rise about 10 degrees. Slice and serve.

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